INTERPRETATION OF INSTRUMENTAL RESULTS IN MEASURING BACON CRISPNESS AND BRITTLENESS

被引：6

作者：

VOISEY, PW ^{[1
]}

STANLEY, DW ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1979年 / 12卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(79)73029-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：7 / 15

页数：9

共 13 条

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[3]

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[4]

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[5]

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[6]

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[7]

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[10]

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